Tomato Canning Tips

1. Select only firm, disease-free, preferably vine-ripened tomatoes.

2. Do not can tomatoes from dead or frost-killed vines.

3. Green tomatoes are more acidic than ripened fruit and can be canned safely with any of the following recommendations:

4. Add 2 tablespoons of bottled lemon juice per quart of tomatoes.

5. For pints, use 1 tablespoon of bottled lemon juice.

6. Lemon juice can be added directly to the jars before filling with product.

7. Add sugar to offset acid taste, if desired.